Creamy Spinach Artichoke Dip
This ultra creamy hot spinach artichoke dip is a crowd-pleasing appetizer made with rich cream cheese, gooey mozzarella, salty Parmesan, tender spinach, and artichokes, baked until bubbly and lightly golden.
Ingredients
For the Dip
- 1 cup fresh spinach, finely chopped Or thawed and drained frozen spinach
- 1 can (14 oz) artichoke hearts, drained and chopped Quartering keeps texture; marinated artichokes add extra flavor
- 8 oz cream cheese, softened to room temperature
- 1 cup shredded mozzarella cheese Use a coarse shred for better melting and stretching
- ½ cup grated Parmesan cheese
- ¼ cup mayonnaise Adds silkiness; sour cream can be used as a swap
- 2 cloves garlic, minced
- to taste salt Avoid over-salting as cheese adds salt
- to taste black pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a small baking dish (roughly 8x8 inches or similar).
- Drain the artichoke hearts thoroughly and chop them into bite-sized pieces.
- If using fresh spinach, wash and finely chop; if using frozen, thaw completely and squeeze out every bit of moisture.
- In a mixing bowl, soften the cream cheese and stir in the mayonnaise until smooth.
- Add the shredded mozzarella and grated Parmesan to the cream cheese mixture. Stir until evenly combined and creamy.
- Fold in the prepared spinach, chopped artichokes, and minced garlic. Season with salt and black pepper. Taste and adjust seasoning.
- Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
Baking
- Bake for 20–25 minutes, until the dip is bubbling and the top is lightly golden.
- For a browned top, broil for 1–2 minutes but watch carefully to avoid burning.
- Let rest for 3–5 minutes before serving so the dip firms slightly and is safe to scoop.
Notes
Serve hot and fresh with sturdy dippers such as toasted baguette slices, pita chips, or warm crostini. Can be frozen for up to 2 months and reheated.